Texture Profile Research Articles

Prediction of blueberry sensory texture attributes by integrating multiple instrumental measurements

Blueberry (Vaccinium spp.) texture contributes to consumer satisfaction, shelf-life, and machine harvestability and is now a critical goal in breeding for new fresh market cultivars. The industry commonly uses instrumental methods to phenotype texture, assuming that instrumental measurements correlate with sensory perceptions. However, the relationship between perceived sensory textures and mechanical parameters is not well established. In this study, we characterized the fruit texture profile of 43 blueberry cultivars using nine sensory descriptors and determined the predictability of the sensory attributes using mechanical parameters. The sensory study was done by a trained descriptive sensory analysis panel, and instrumental analysis was performed using flat probe penetration and texture profile analysis (TPA) methods. Differences in the perceived firmness of blueberries were mainly due to springiness, hardness, and snap/crisp attributes. Among the mechanical parameters, maximum force (FM; a flat probe penetration parameter) and gumminess (a TPA parameter) had the strongest correlations with these three sensory attributes. To develop predictive models for the nine sensory attributes, multivariate statistical methods were used. The highest level of prediction accuracy was achieved when all the penetration or TPA parameters were used for model development. The R2 values increased by up to 0.66 compared to using a single mechanical parameter. Springiness, hardness, and snap/crisp were predictable with R2 > 0.5, regardless of the instrumental method used. TPA parameters were more suitable for predicting juiciness while residual skin was only predictable using penetration parameters. Mealiness was not predictable with any instrumental measure (R2 < 0.05). For most of the sensory attributes, the models were able to effectively discern the cultivars with the highest or lowest intensity scores. This study provides a basis for breeding programs to utilize improved estimations of the sensorial texture using diverse mechanical parameters to enhance selection for desired blueberry textures.

Fish Gelatin-Based Flexible and Self-Healing Hydrogel Modified by Fe2(SO4)3.

The application of fish gelatin (FG) is limited due to its poor mechanical properties and thermal stability, both of which could be significantly improved by gellan gum (GG) found in previous research. However, the FG/GG composite hydrogel was brittle and easily damaged by external forces. It was found that the composite hydrogel with Fe2(SO4)3 showed good flexibility and self-healing properties in the pre-experiment. Thus, the synergistic effect of FG, GG and Fe2(SO4)3 on the mechanical properties of the composite hydrogel was investigated in this study. According to one-way experiments, response surface tests and Texture Profile Analysis, it was found that under the optimum condition of FG concentration 186.443 g/L, GG concentration 8.666 g/L and Fe2(SO4)3 concentration 56.503 g/L, the springiness of the composite cylindrical hydrogel with the height of 25 mm formed in 25 mL beakers (bottom diameter 30 mm) was 7.602 mm. Determination of the rheological properties, compression performance, adhesive performance and self-healing properties showed that the composite hydrogel had good thermal stability, flexibility and self-healing properties with good adhesion, skin compliance and compressive strength, and it was easy to remove. The composite hydrogel showed strong antimicrobial activity against A. salmonicida and V. parahaemolyticus. All hydrogels showed a uniform and porous structure. The 3D structure of the composite hydrogel was much looser and more porous than the pure FG hydrogel. The flexible and self-healing composite hydrogel with some antimicrobial activity is suitable for the development of medical dressings, which broadens the applications of the composite hydrogel.

The utilization of banana peels (Musa acuminata Cavendish subgroup) as an alternative ingredient for producing dried plant-based meat products

The utilization and value-added of agricultural by-products have been highlighted for the novel development of food and non-food products nowadays. This study aimed to produce the dried plant-based meat prototype using banana peels to substitute the textured vegetable protein (TVP) and characterize their properties. Banana peels (state 2 or 3 of maturity) were collected and washed to reduce contamination. The pesticide residues and the characteristics (chemical composition and antioxidant activity) of banana peel were analyzed before use. The meat sample (mixed with ingredients such as TVP, banana peel, sugar, salt, pepper, and other components) was prepared, shaped, and dried in the oven (at 80oC) until the moisture content was lower than 15% and divided for four treatments with different proportions of TVP and peels at the concentrations of 0, 25, 50, and 75 %w/w. The physical and physicochemical properties (color, pH, Aw, texture profile), chemical compositions, biological activity, microbiological test, and sensory evaluation (color, flavor, texture, appearance, and overall liking as well as acceptability) were determined. The results revealed a significantly reduced L * , a * , and b * value (p&lt;0.05) with an increase in banana peels added ratio. The different pH and Aw values were not observed in all treatments (p&gt;0.05). There was no significant difference (p&gt;0.05) was observed in protein content among group treatments compared to the control. The meat sample showed a slightly softer texture when compared to the control (p&lt;0.05). There were no pathogenic microorganisms observed in the meat samples. The overall liking (obtained from 30 panelists) was moderately desirable (5.50 points) from the consumer testing. Moreover, 50% (w/w) of substitution showed the highest score (43.3%), while the control was 33.3% on the acceptability test. According to the results, banana peels could be used as an alternative ingredient for substitute TPV in plant-based meat products. These findings could be helpful for the fundamental data to develop plant-based meat to meet consumer requirements.

Improvement of gummy candy structure by gelling ingredients and cooling temperature

AbstractGummy candies achieve their widespread appeal through a unique textural profile. The combination of springiness, chewiness, and a potential initial hardness upon biting (depending on formulation) creates a multi‐sensory eating experience. The readily soluble sugars and other components contribute to the quick dissolution and ease of digestion. Therefore, we conducted research to develop gummy candies made from structural materials of gelatin combined with agar and maltose syrup and evaluated the effect of ingredient ratios on the candy's structural and sensory properties. Sweetener maltose syrup (DE = 42) and a suitable content of agar supplementary had a significant influence on the structure of the product (p &lt; 0.05). The structure of gummy candies was analyzed by the structure measuring instrument TPA (structure profile analysis) combined with sensory evaluation. The process of manufacturing candy involves the melting and homogenization of all constituent ingredients, followed by a sequence of freezing and cool drying to complete the production. The most interesting candies were made with agar 0.5%, gelatin 10% (powdered gelatin with Bloom 250), saccharose 30%, maltose syrup 10%, citric acid 0.1%, and pure water before being chilled at 4 °C for 4 h. This property remained unchanged during the 6‐month storage period in anaerobically sealed packaging, at room temperature.

Tomato seed fractions enriched muffins: functional, textural, and qualitative characterisation

SummaryThe current study was undertaken to investigate the use of tomato seed oil (TSO) and defatted tomato seed meal (DTSM) individually and in combination for muffin preparation in an effort to utilise the fruit waste generated during food processing and harness its nutritional potential. The incorporation of DTSM and TSO at 0–25% led to a significant increase in the baking yield and weight of muffins, with a more pronounced effect in the case of DTSM‐incorporated muffins. Based on organoleptic evaluation, muffins with incorporation of DTSM and TSO at 20% and 15%, respectively, were most acceptable. Therefore, muffins (DTSM 20 + TSO 15) were prepared with DTSM and TSO replacement at 20% and 15%, respectively. The combined effect of DTSM and TSO resulted in a dietary fibre increase of 61.57% as compared to the control (wheat flour and margarine‐based muffins). As per texture profile analysis, the addition of DTSM led to a significant decrease in hardness, whereas a rise was noted for TSO‐incorporated muffins. Storage studies of muffins for 7 days in low‐density polyethylene pouches indicated no significant degradation in quality parameters. The results obtained in the study confirmed the efficient utilisation of tomato seed fractions for the preparation of nutritionally enriched muffins.

Effectiveness of textured vegetable protein incorporation for partial fish meat substitution in fish cakes

SummaryExcessive consumption of seafood has resulted in a decline in fish stocks and the destruction of ecosystems worldwide. Textured vegetable proteins (TVPs) can be used in manufacturing fish products, including surimi‐based fish cakes, to prevent these problems. In this study, we aimed to incorporate TVP into fish cakes as an alternative to fish meat (surimi). Fish cake samples containing TVP (0, 5%, 10%, 15% and 20%) were prepared and cooked through boiling or frying. Texture profiles, volatile compounds and consumer acceptance of the fish cake samples were measured. An increase in TVP content enhanced the protein content of the samples, making them more suitable than fish meat is as a protein source. In the fish cake samples, the textural properties, including hardness, springiness, cohesiveness, gumminess and chewiness, increased with increasing TVP content. Analysis of the volatile compounds showed that hexanal and 2‐pentifuran, which are primarily responsible for the grassy or beany flavour of soy, increased with increasing TVP content in fish cakes. The levels of these components were significantly lower in the fried samples than in the boiled samples. Overall, fried fish cakes containing 5% TVP (FST5) exhibited acceptance ratings similar to those of the control. Moreover, FST5 scored the highest in appearance, odour, taste and overall liking. Therefore, fried fish cakes supplemented with 5% TVP were qualitatively similar to fried fish cakes containing 100% fish meat (surimi). We propose the partial substitution of fish meat with alternative products to potentially reduce overfishing.

Crucial textural properties of braised pork to evaluate the oral mastication behavior and its water distribution to influence tenderness.

The complex composition of braised pork, including lean meat, pigskin, and fat, makes it difficult for sensory evaluation of its texture properties. This study investigated the correlation between sensory texture attributes and physicochemical properties to achieve an objective and comprehensive evaluation of the texture of braised pork. Sensory analysis demonstrated that the overall texture acceptability of braised pork was significantly and negatively influenced by sensory texture attributes (including sensory hardness, chewiness, and toughness), while it was positively impacted by sensory adhesiveness, softness, and juiciness. Shear force and texture profile analysis (TPA) variables, reflecting mastication behavior, were used to characterize the textural properties of braised pork. They were closely related to water distribution, with a higher proportion of immobilized water (P21), indicating a higher water holding capacity and a more tender texture. Correlation analysis between sensory texture attributes and physicochemical properties through partial least squares regression further revealed significant associations between shear force, TPA variables, and sensory texture attributes. Moreover, the proportion of immobilized water (P21) significantly and negatively affected sensory hardness and chewiness, whereas the proportion of free water (P22) significantly influenced sensory toughness. Sensory texture attributes could be well predicted by the physicochemical properties by projecting test samples onto calibration models established by known samples. Therefore, a combination of sensory and instrumental measures can reliably reflect the texture properties of braised pork. PRACTICAL APPLICATION: The combination of sensory and instrumental methods is an effective strategy to accurately and objectively evaluate the texture properties of braised pork, which overcomes the limitations caused by the complexity of the composition and texture traits of braised pork. The accurate evaluation and standardization of texture properties is an important premise for the repeatable and stable cooking of traditional braised pork. Furthermore, this research method and findings can also be applied to guide the procedural optimization of smart appliances (e.g., induction cookers) for cooking braised pork.

Combining algorithm techniques with mechanical and acoustic profiles for the prediction of apples sensory attributes

The research work shows the potentiality of advanced linear and nonlinear learning algorithm techniques in the prediction of apples texture sensory attributes as “hardness”, “crunchiness”, “flouriness”, “fibrousness”, and “graininess”. Starting from the information contained in the entire mechanical and acoustic curves acquired during samples compression test, the prediction performances of five different statistical tools as Partial Least Squares regression (PLS), Multilayer Perceptron (MLP), Support Vector Regression (SVR) and Gaussian Process Regression (GPR) are shown and discussed.All Predictive models validations evidence best accuracies for texture sensory attributes “hardness” and “crunchiness” and in general for GPR learning algorithm. By combining mechanical and acoustic profiles, 5-fold cross validations produce values of coefficient of determination R2 up to 0.885 (GPR) and 0.840 (GPR), respectively for “hardness” and “crunchiness”. These results, comparable to those obtained by considering a large number of mechanical and acoustic parameters extracted from acquired profiles as predictive factors, evidence a new and reliable way for the prediction of texture sensory attributes of apples. The proposed approach can overcome the necessity to define, in advance, number and type of features to be calculated from instrumental texture profiles and can be easily implemented in an automatic process.

Cellulose reinforcement of plant-based protein hydrogels: Effects of cellulose nanofibers and nanocrystals on physicochemical properties

This study explored the impact of cellulose-derived fillers, cellulose nanofibers (CNFs) and cellulose nanocrystals (CNCs), on the microstructure and texture of potato protein hydrogels (20 wt% protein). Particle size analysis, surface charge analysis, and molecular docking simulations suggested that the cellulose nanofibers and nanocrystals acted as inactive fillers within the potato protein matrix. Texture profile analysis showed that incorporation of small amounts of CNFs (<1%) increased the gel strength (by up to 69%), but the addition of larger amounts decreased it, which was attributed to disruption of the protein network by aggregated nanofibers at higher concentrations. The incorporation of CNCs had a much smaller effect on the gel strength of the potato protein hydrogels, only increasing it by up to 15% at 2% CNC. Shearing the cellulose-reinforced hydrogels in a shear rheometer had little impact on their gel strength at lower filler concentrations (<2 wt%) but increased it at higher concentrations. Microscopy analysis showed that the cellulose fibers could be aligned at sufficiently high shearing rates, leading to a fibrous microstructure. This study provides valuable insights into the optimization of the properties of cellulose fillers for application in plant protein hydrogels. In particular, it suggests that they may be utilized in plant-based meat analogs to enhance their textural attributes and optimize their appearance.

Structural evolution in desalting Merluccius hubbsi fillets: comparative analysis of varied salting techniques

SummaryThis study investigates the reversible and irreversible structural changes in proteins induced by different salting methods (brining, mixed salting, and dry salting) during the desalting process of Merluccius hubbsi fillets. We focused on mass changes, water content, and NaCl content, employing mathematical models for kinetic analysis and sorption isotherms. Image analysis was utilised to examine tissue microstructure and texture profile analysis assessed the mechanical properties. Our results indicate that salting methods significantly influence mass changes and yield during desalting. Specifically, brining led to the highest weight gain due to controlled salt absorption and enhanced water retention. The Peleg model accurately described NaCl and water content dynamics during desalting. Microscopic analysis revealed substantial structural alterations, while mechanical properties showed significant differences; dry and mixed salting methods caused notable tissue damage and protein denaturation. These findings provide valuable insights for enhancing salting processes and improving the quality of desalted seafood products.

Evaluation of Proximate Composition, Cooking Quality, and Texture Profile Analysis in Himalayan Landraces of Black Gram (Vigna mungo).

The black gram is a traditional pulse crop and is a source of different nutritional components. Due to the scientific community's preference for yield and its components, the area of nutritional composition remains unexplored. Therefore, the evaluation of various quality traits such as proximate composition, cooking quality, texture profile, and association between them is keen important for the identification of the traits influencing the selection of the genotypes. This research aimed at the evaluation of the 25 black gram genotypes for their proximate composition, the effect of different cooking methods (conventional and microwave) on cooking quality parameters, and texture profile analysis. The genotypes were screened on 17 parameters, mean and replicated value of each variable were subjected to statistical analysis. The results for proximate composition showed the range from 11.2-11.7%, 24.24-28.22%, 1.25-1.85%, 3.10-4.45%, 5.35-6.60%, 60.23-64.86% and 368.35-372.75 Kcal/100g for moisture, protein, fat, dietary fiber, ash, utilizable carbohydrate, and gross energy respectively. Cooking time ranged from 33 to 55.5min (traditional) to 29.5-48.5min (microwave), L: B ratio from 1.35 to 1.85, WUR from 1.85 to 2.60, and GSL from 0.25 to 11.30%. TPA's cohesiveness, gumminess, and chewiness ranged from 0.19 to 1.44N, 0.14-1.30N, 0.58-3.67N, 1.14-10.81N, and 0.58-5.29; 1.16-10.50N in traditional and microwave cooking. Chewiness, gumminess, protein, ash, and cooking time were positively correlated. The first seven PCs have ≥ 1 eigenvalues, accounting for 23.30, 18.00, 13.50, 9.50, 7.40, 6.70%, and 6.40% of total variability. Mandi-2, Kinnour-1, Kirmour-1, Kangra-2, Bilaspur-1, Kangra-3, Kullu-1, Kullu-4, Chamba-3, and Chamba-7 to PCs 1-2 contributed the most to diversity, indicating good selection for subsequent upgrading initiatives.

Study of changes in functional properties of fermented Idli batter during storage under different temperature conditions

The comprehensive analysis of multiple quality parameters in Idli batter (IB) was estimated quantitatively for 16 days of storage at 5 and 30 ℃. A modified Baranyi model was proposed for fitting microbial growth during storage conditions in IB with the inclusion of the death rate (kd) constant in the original model equation. The kd observed for lactic acid bacteria, total bacteria, and yeast counts were − 0.059, − 0.103, − 0.074 at 30 °C and − 0.019, − 0.040, − 4.97 (log CFU/g/d) at 5 °C during storage of IB. Peleg’s model was used to estimate the phenolic content during the storage of IB. The correlation coefficients (R2) were above 0.90 for these models. The acidity and pH content marginally increased in the IB stored at 5 °C. The total and reducing sugar levels increased in IB from 67 to 122 and 96 to 226 µg/mL, respectively, after storage. The antioxidant activity and total flavonoid content in batter increased significantly during storage. The biogenic amine content varied from 10- 256 µg/g during storage. In the product prepared from batter stored at 5 °C, hardness was not observed until the 9th day, whereas for 30 ℃ stored batter, the hardness was seen from the 2nd day onwards, as determined by texture profile analysis. Based on Pearson’s coefficient correlation between parameters significantly varied when the batter was stored at 5 and 30 ℃. Based on our study, it was observed that the IB stored at 5 ℃ can retain its properties for consumption until 9 days, whereas IB stored at 30 ℃ loses its properties after just 48 h of storage. Thus the above models were useful in predicting the food quality and shelf-life of the product.

Tailoring pea proteins gelling properties by high-pressure homogenization for the formulation of a model spreadable plant-based product

This study investigated the impact of high-pressure homogenization (HPH) at varying intensities on the gelling properties of a commercial pea protein concentrate for the formulation of emulsion-filled gels as a model spreadable plant-based product. As a preliminary characterization, pea protein dispersions (10%-15%–20% w/w) underwent HPH treatments, 60 and 150 MPa for 5 cycles. Mechanical characteristics of heat-set gels were evaluated through rheological measurements. Emulsion-filled gels were then produced, starting from a common primary emulsion, incorporating either native or treated pea protein suspensions, and characterized with frequency and amplitude sweep tests, back extrusion, texture profile analysis (TPA) and confocal laser scanning microscopy (CLSM). Results revealed that HPH treatments had a significant influence on the aggregation state of protein suspensions reducing residue size, but inducing the formation of new, albeit smaller, agglomerates, with a direct impact on gel network formation. Treatment at 150 MPa consistently produced a stiffer, compact, and elastic gel structure, as confirmed by frequency sweep, back extrusion and TPA tests. Additionally, when this structure was disrupted, it exhibited creamy-viscous characteristics, as verified by amplitude sweep analyses. CLSM micrographs showed the formation of a more structured and compact gel matrix with the increase of the pressure applied.

Fortification of wheat bread with an alternative source of bean proteins using raw and roasted Phaseolus coccineus flours: Impact on physicochemical, nutritional and quality attributes

Wheat flour substitution with flours from raw and roasted beans of Phaseolus coccineus at 20 and 30% (flour basis) was studied in breadmaking. The rheological behavior of starch-proteins networks in the composite flour doughs, composition and quality attributes of breads, bread staling events, in vitro starch digestibility of bread crumbs, and volatiles profile, were evaluated using a multi-instrumental analytical approach. According to oscillatory rheological tests, wheat flour substitution with bean flour enhanced the dough's firmness (G′, η*), implying a greater dough resistance to flow and deformation. Nevertheless, the specific volume of breads with roasted beans flour improved, compared to those fortified with raw bean flour, and was comparable to control wheat bread. The texture profile analysis of breads with raw bean flour indicated a greater degree of crumb hardening at the end of storage, despite the lower extent of amylopectin retrogradation, as determined calorimetrically (DSC). FTIR spectroscopy for breads containing bean flour showed little differentiations in the secondary protein structures between fresh and stored crumbs; generally, the β-type structures (β-sheet, aggregates and β-turn) prevailed in all samples at the expense of other secondary conformational elements in the crumb protein networks. The in vitro starch digestibility of fortified bread crumb showed reduced glucose release responses compared to wheat flour bread. The typical "beany" flavor notes of fortified breads were masked using the roasted bean flour; this was corroborated by a modified profile of bread volatiles, resulting in a pleasant sensory appeal for the 20%-substituted product and a more favourable consumer acceptability.

Multiscale study of structure formation in high moisture extruded plant protein biopolymer mixes

While high moisture extrusion (HME) of plant proteins is known to result in anisotropic structures, there are still gaps in understanding the principles underlying structure formation, as well as how to study the interactions between biopolymers in mixed systems. This study aims to employ advanced rheological and microstructural tools to better characterize the structure of various HME systems and to derive some general principles for their structure formation. Pea protein isolate, with and without starch, and less refined protein fractions from pea and faba bean were used to produce extrudates with varying structures. Mechanical properties were assessed using Texture Profile Analysis, Dynamic Mechanical Analysis (DMA), and oscillatory rheology, while microstructural insights were obtained through Confocal Laser Scanning and Confocal Raman Microscopy. The addition of maize starch resulted in softer extrudates with clear partitions between protein and starch domains. The different formulations used in this study also suggest the important role of different complex carbohydrates in structure formation. Distinct parabolic shapes were observed in the extrudates, suggesting that lamellae formed during cooling, influenced by melt viscosity and the laminar flow profile resulting from the temperature gradient across the cooling die. DMA was particularly useful in evaluating differences in mechanical behavior and anisotropy. Raman microscopy proved to be valuable in assessing spatial distribution of various components and providing insights of water mobility related to competition. Evaluating various biopolymer mixes allowed for a more general view into the mechanisms of formation of structure in HME, important to enhance the development of plant-based foods.

Evaluation of ultrasound-assisted tomato sour soup marination on beef: Insights into physicochemical, sensory, microstructural, and flavour characteristics

This study evaluated the quality attributes of tomato sour soup marinade and investigated the effects of ultrasound-assisted marination on the physicochemical properties, microstructure, texture, sensory quality, and flavour profile of beef. The results showed that tomato sour soup significantly increased the marinade absorption rate and improved beef tenderloin’s physicochemical properties, texture, and flavour attributes compared to static brine (P < 0.05), with organic acids playing an essential role in the marinade tenderisation process. Compared to static sour soup marination, ultrasound treatment significantly accelerated the marination process, reducing beef’s shear force, hardness, and chewiness while increasing its tenderness. Microstructural observations revealed that sour soup marination induced a fragmented and irregular muscle fibre structure. Furthermore, sour soup marination significantly increased the relative concentrations of volatile flavour compounds, including alkanes, organic sulphides, alcohols, aldehydes, and aromatic compounds. Appropriate ultrasound treatment positively affects the texture and flavour characteristics of beef marinated with tomato sour soup, and the optimal approach was 320 W ultrasound treatment for 60 min. Overall, tomato sour soup improved beef’s textural and flavour attributes, while ultrasound-assisted marination is an effective processing method to improve the quality of meat products.

Influence in physicochemical, nutritional, and antioxidant properties by addition Moringa oleifera leaves in Avena sativa bread

Moringa oleifera leaves have high nutrient valor, physicochemical, and nutraceutical properties and can be used as ingredients to develop wheat-free enrich. The aim was to evaluate nutritional, chemical, and nutraceutical characterization, antioxidant capacity, along physicochemical parameters to develop four oat bread using yeast (PL), xanthan gum (PG), and 2.5% (M2) or 5.0% (M5) of moringa leaves. Morinaga leaves were a source of 23.19% protein, 12.43% ash, and 30.36% dietary fiber. The bread formulations increased the protein content by 25–50%, and decreased lipid in 52.14% compared with commercial bread. For antioxidant capacity, PLM5 had the highest with values of 11.97 mMTE/g (DPPH), 16.06 mMTE/g (ABTS), and 16.38 mMTE/g (FRAP). In the bread with MOLP were identified Epicatechin, rutin, and dihydroxybenzoic acid by HPLC. The bread with a better texture profile was PLM2. The results suggested that moringa leaves used as an oat bread ingredient can enhance the nutritional and nutraceutical content.

Wholesome Grains in Every Bite: Quinoa Pancake Premix Innovation

The demand for healthier and more nutritious breakfast options has increased, leading to the development of quinoa pancake premixes. Quinoa is a promising ingredient due to its low environmental impact and cultural significance in indigenous cuisines. Its high protein content makes it an excellent choice for plant-based protein sources and its rich fiber, vitamins, and minerals make it an ideal choice for those seeking plant-based protein. Quinoa pancake premixes also have implications for global food security and economic development. As a high-value crop, quinoa production supports smallholder farmers' livelihoods, providing income diversification and poverty alleviation. By integrating quinoa into value-added food products like pancake mixes, economic opportunities can be extended along the entire value chain, promoting inclusive growth in rural communities.Quinoa pancake premixes can address micronutrient deficiencies and food insecurity, particularly in vulnerable populations. By fortifying pancake mixes with micronutrients such as iron, calcium, and vitamins, these products contribute to public health initiatives aimed at combating malnutrition.The formulation process involves balancing ingredients to achieve desired texture, flavor, and nutritional profile. Researchers experiment with various flavor combinations to enhance the taste profile of quinoa pancakes. Market trends reveal a growing demand for quinoa-based products, catering to diverse dietary preferences and offering gluten-free, vegan, and low-carb options. In conclusion, quinoa pancake premix development represents a convergence of culinary innovation, nutritional science, and market trends. By harnessing quinoa's nutritional potency and leveraging advancements in food technology, researchers and food manufacturers can create wholesome breakfast solutions for health-conscious consumers.

Sustitución parcial de harina de trigo por harina de camote naranja (Ipomoea batatas) y su efecto en las propiedades bromatológicas y sensoriales de galletas dulces

The objective of the research was to evaluate the partial substitution of wheat flour with orange sweet potato flour (Ospf) in the preparation of sweet cookies. A completely randomized design with a factorial arrangement was applied. The factor under study corresponded to the concentrations of Ospf (10, 20, and 30 %) plus a control treatment. Bromatological parameters, texture, and sensory profile were evaluated. The LSD Fisher and Kruskal Wallis multiple comparison tests were used at 5 % significance. The proximate composition of the orange sweet potato flour presented in protein 3.99 ± 0.02 %; moisture 8.65 ± 0.00 %; dry matter 91.34 ± 0.06 %; ash 4.24 ± 0.00 %; pH 6.41 ± 0.01; acidity 0.69 ± 0.01 % and particle size 354 ± 0.02 µm. In the processed products (sweet cookies), except for the energy parameter, the other bromatological variables presented statistical significance (p&lt;0.05). Regarding the texture profile, the parameters hardness, brittleness, and adhesive force were significantly different (p&lt;0.05) between the treatments, while, for adhesiveness, cohesiveness, gumminess, elasticity, and chewiness a p&gt;0.05 (no significant) was obtained. At the sensory level, the untrained tasters expressed the acceptability of ‘‘I neither like it nor dislike it’’ in the attributes, flavor, smell, texture, and consistency; however, in color, the formulations with the factor under study presented greater acceptance. The sweet cookies met the requirements established in the INEN 2085 reference standard for cookies. Keywords: sweet potato, cookies, Ipomoea batatas, texture profile, tubers

Development and Comparative Evaluation of Imitated Fiber from Different Protein Sources Using Wet-Spinning.

Texture is a major challenge in addressing the need to find sustainable meat alternatives, as consumers desire alternative meat to have a sensory profile like meat. In this study, the fabrication of imitated muscle fiber (IMF) is performed by introducing different kinds of protein sources, with an effective bottom-up technique- wet spinning. Herein, the protein sources (pea protein isolate, wheat protein, and myofibrillar paste) were combined with sodium alginate to stimulate the bonding with the coagulation solution for fabrication. It has been found that the fabrication of IMF is possible using all the protein sources, however, due to the difference in protein structure, a significant difference was observed in quality characteristics compared to conventional meat. Additionally, combination of wheat protein and pea protein isolate has given similar values as conventional meat in terms of some of the texture profiles and Warner-Bratzler shear force. In general, the optimization of protein sources for wet spinning can provides a novel way for the production of edible fiber of alternative meat.